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Peach-Nectarine Cornmeal Cobbler

Yield 9 servings
Update your old peach cobbler recipe with this delicious variation adding fresh nectarines to the fruit mix and cornmeal to create that perfect biscuit-like topping.

Ingredients

  • 3 cups sliced nectarines (about 1 1/2 pounds)
  • 3 cups sliced peeled peaches (about 1 1/2 pounds)
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons cornstarch
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons chilled stick margarine or butter, cut into small pieces
  • 1/3 cup fat-free milk
  • 1 tablespoon sugar

Nutrition Information

  • calories 181
  • caloriesfromfat 21 %
  • fat 4.3 g
  • satfat 0.8 g
  • monofat 1.8 g
  • polyfat 1.4 g
  • protein 2.5 g
  • carbohydrate 34.9 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 115 mg
  • calcium 66 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 5 ingredients in a large bowl; stir gently. Spoon into a 9-inch square baking pan.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk, stirring just until moist. Drop dough onto fruit mixture to form 9 mounds; sprinkle with 1 tablespoon sugar. Bake at 375° for 40 minutes or until topping is golden brown.